In a large skillet over medium heat, add olive oil. Once shimmering, crumble in ground beef, cooking for about 6–8 minutes until browned.

Push the cooked beef to one side and add diced onion and minced garlic. Cook for approximately 3 minutes until the onion is translucent.

Add broccoli florets, tossing them with the beef and aromatics. Cook for an additional 2 minutes until the broccoli begins to soften.

Sprinkle with salt, black pepper, garlic powder, and onion powder. Stir thoroughly to ensure even seasoning.

Cover the skillet, reduce heat to medium-low, and cook for 5–7 minutes until the broccoli is tender.

Lower the heat to a simmer and pour in heavy cream, stirring to scrape browned bits and create a creamy texture.

Sprinkle shredded cheddar cheese evenly over the mixture. Cover and let it melt for about 2–3 minutes.

Drizzle in Worcestershire sauce and sprinkle red pepper flakes if desired. Stir to combine.

Once heated through, remove from heat and serve directly from the pan.